Container for viscous comestibles

ABSTRACT

A container for containing and dispensing viscous comestibles, such as ice cream, is disclosed. The container includes a container body with a nozzle and a container cap movably coupled to the container body. The container cap moves between at least two positions, a first position where the container cap covers the nozzle, and a second position where a portion of the nozzle extends through a container cap opening. In some embodiments a straw portion of the nozzle extends through the container cap opening. A method of containing viscous comestibles is disclosed which includes attaching a container cap to a container body such that the container cap has at least two positions, testing that the container cap moves to each of its at least two positions, inserting viscous comestibles into the container body through a nozzle opening in the container body nozzle, and locking the container cap in the first position.

CROSS REFERENCE TO RELATED APPLICATION

This application is a continuation of U.S. Patent application to JamesR. Wheeler entitled “CONTAINER FOR VISCOUS COMESTIBLES,” Ser. No.12/873,524, filed Sep. 1, 2010, which claims priority to U.S. PatentApplication to James R. Wheeler entitled “DISPENSING DEVICE WITH STRAW,”Ser. No. 61/239,595, filed Sep. 3, 2009, the disclosures of which arehereby incorporated entirely herein by reference.

BACKGROUND OF THE INVENTION

1. Technical Field

The present invention relates generally to the field of containers andmore specifically relates to containers for use with viscouscomestibles.

2. State of the Art

Containers and cartridges may be useful for containing various materialssuch as beverages and foods. Beverages and foods may be heated or cooledto preserve the desired taste, texture and over-all quality of thecomestibles according to a consumer's preference. Heating comestiblesmay tend to decrease the viscosity of the product, thereby making itmore flowable. Cooling comestibles may tend to increase the viscosity ofthe product, thereby making it less flowable, potentially creatingproblems for consuming such products.

Ice cream, a typically cooled comestible, may be purchased in largecartons, pails and scrounds from grocery markets, and in smallerquantities from retail ice cream shops, fast-food restaurants,convenience stores, and concessions. For ice cream, frozen yogurts, andother such products, ideally the temperature of the product shouldremain low to preserve the desired quality for a reasonable duration;however this greatly increases the viscosity of such productspotentially rendering them unflowable from typical containers orcartridges.

Certain containers attempt to solve this problem by designing thecontainer with a lid that is removed to allow the contents to beconsumed, thus allowing a disposable utensil to be used by a consumer tospoon out the frozen product. The use of a spoon increases the over-allcost of serving such a product and increases waste since the majority ofdisposable utensils are discarded after a single use, thereby increasingdemand on landfills. In addition, the use of a removable lid also allowsthe lid to be lost or contaminated. Use of a spoon may also not bepractical should the product become less viscous. Further, this style ofcontainer is unlikely to prevent any spillage should the container beupset or oriented horizontally.

Other containers may use an oversized straw allowing an individual toconsume a semi-frozen beverage by suction means. One problem with thisapproach is that the frozen item has varying viscosities because ofvariations in temperature. A user thus finds themselves looking forwarmer, less viscous areas to suck from and often has to simply wait forthe product to thaw more fully. Similarly, for frozen products, thosewith fruit or other objects or very thick viscous products, thisalternative may not be feasible. Fruit and other particulates, such astoppings and the like may plug the straw and/or the thick product maynot be able to be ‘sucked’ through even an oversized straw. Cones mayalso be used for serving frozen products such as ice cream; however thecone and ice cream must be consumed within a limited time frame toprevent the ice cream from melting and creating a mess. Cones may alsobe easily contaminated and become unsanitary should they come intocontact with unclean surfaces or hands

Ideally, a container system for storing and dispensing frozen andpartially frozen comestibles should comprise a sanitary means tosubstantially contain liquids and solids at various consistencies andyet remain cost-efficient to manufacture and use. Thus, a need existsfor a reliable containment system to consistently purvey frozen foodsand beverages in varied environmental conditions and to avoid theabove-mentioned problems.

DISCLOSURE OF THE INVENTION

The invention disclosed relates to a containment and dispensing systemfor use with high viscosity comestibles. The container may be used topurvey frozen and/or partially frozen comestibles such as ice-cream andfrozen and/or partially frozen yogurt, custard, gelato, sorbet and otherfrozen or partially frozen viscous comestibles. In some embodimentsother comestibles are contained such as soup, pudding, applesauce,breakfast yogurt, cheese sauce, or similar products. The container forviscous comestibles according to the invention comprises a containerbody with a proximal end and a distal end. A nozzle with a nozzleopening is at the proximal end of the container body. A container cap ismovably coupled to the container body such that the container cap has atleast two positions. The first position of the container cap is towardthe proximal end, and the container cap covers the nozzle in response tothe container cap being in the first position. The second position ofthe container cap is toward the distal end, and a portion of the nozzleextends through a container cap opening in response to the container capbeing in the second position.

In some embodiments the container cap opening has a tamper-proof seal.In some embodiments the distal end moves towards the proximal end inresponse to dispensing the viscous comestibles through the nozzleopening. In some embodiments the nozzle has an integral straw. In someembodiments the nozzle opening is sealed with a straw cap. In someembodiments the integral straw has an extended position and a refractedposition. In some embodiments the nozzle has a flexible base, whereinthe flexible base folds into the container body to place the straw inthe retracted position.

A container for viscous comestibles is disclosed including a proximaland a distal end. A nozzle with a nozzle opening is at the proximal end.The nozzle includes a flexible straw base coupled to the container bodyproximal end, a straw coupled to the flexible straw base, and a nozzleopening in the straw for dispensing the viscous comestibles.

In some embodiment the straw has a retracted position and an extendedposition. In some embodiments the straw is in the retracted position inresponse to the flexible straw base folding onto the container body. Insome embodiments a lid is coupled to the flexible straw base, and thelid prevents the straw from moving to the extended position. In someembodiments the distal end moves towards the proximal end in response todispensing the viscous comestible through the nozzle opening. In someembodiments the container includes a container cap moveably coupled tothe container body. The container cap has at least two positions, afirst position where the container cap covers the nozzle, and a secondposition where the straw extends through a container cap opening.

A method of containing viscous comestibles is disclosed which includesthe step of attaching a container cap to a container body such that thecontainer cap has at least two positions, a first position where thecontainer cap covers a container body nozzle, and a second positionwhere a straw portion of the container body nozzle extends through acontainer cap opening. The method of containing viscous comestibles alsoincludes the steps of testing that the container cap is able to move toeach of its at least two positions, inserting viscous comestibles intothe container body through a nozzle opening in the container bodynozzle, and locking the container cap in the first position. In someembodiments the method also includes the step of sealing the containercap with a tamper-proof seal. In some embodiments the method alsoincludes the step of inserting a plunger cap into the distal end of thecontainer body. In some embodiments the method includes the step ofsealing the nozzle opening with a straw cap. In some embodiments themethod includes the step of pulling the straw into an extended position.

The foregoing and other features and advantages of the present inventionwill be apparent from the following more detailed description of theparticular embodiments of the invention, as illustrated in theaccompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a side view of an embodiment of container 110 for viscouscomestibles according to the invention with container cap 360 in a firstposition where container cap 360 covers nozzle 150.

FIG. 2 is a side view of container 110 of FIG. 1 with container cap 360in a second position where a portion of nozzle 150 is exposed.

FIG. 3 shows a side view of container 110 of FIG. 1 where container cap360 has been removed.

FIG. 4 is a side view of another embodiment of container 110 accordingto the invention, where nozzle 150 includes integral straw 212.

FIG. 5 is a side view of container 110 of FIG. 4 with lid 361 removedand straw 212 in the refracted position.

FIG. 6 shows container 110 of FIG. 5 with straw 212 in the extendedposition. FIG. 6 also shows how plunger 320 moves from distal end 114towards proximal end 112 as viscous comestibles 120 is dispensed fromnozzle opening 330.

FIG. 7 is a side view of an additional embodiment of container 110according to the invention, where container 110 includes lid 362.

FIG. 8 shows a side view of a further embodiment of container 110according to the invention, with container 110 including lid 362.

FIG. 9 shows a side view of another embodiment of container 110according to the invention, where container 110 includes lid 362

FIG. 10 shows a perspective view of one way to dispense viscouscomestibles 120 from container 110.

FIG. 11 shows a perspective view of another way to dispense viscouscomestibles 120 from container 110.

FIG. 12 shows a method for containing viscous comestibles according tothe invention.

DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

As discussed above, embodiments of the invention relate to a containersystem for containing and dispensing viscous comestibles. Viscouscomestibles typically include frozen and/or partially frozen comestiblessuch as ice-cream and frozen and/or partially frozen yogurt, custard,gelato, sorbet, and smoothies. Viscous comestibles can also includesoup, pudding, applesauce, breakfast yogurt, and other similar products.FIG. 1 shows container 110 according to the invention for containingviscous comestibles 120.

Ice-cream is a frozen dessert preferably comprising dairy products suchas milk and cream that may be preferably combined with at least oneflavoring and/or at least one sweetener and optionally otheringredients. For the purposes of this application the term ice-creamincludes traditional ice-cream, frozen custard, frozen yogurt, gelato,sorbet, frozen dairy desserts, smoothies, and other similar productswith similar compositions which are also preferably served in a frozenor partially frozen state to provide a smoothly consistent texturedproduct.

Products such as those described above, by nature have consistenciesthat may be resistant to flow since they are preferably kept in a frigidstate. Resistance to flow may be measured by viscosity. Viscosity is ameasure of the resistance of a fluid which is being deformed by eithershear stress or extensional stress. The viscosity is the resistance ofat least one liquid to flow, or its ‘thickness’ and is a means tomeasure a fluid's friction, which equates to its internal resistance toflow. For example, a liquid such as milk is ‘thinner’, therebyexhibiting a lower viscosity than cream, which is thicker and has ahigher viscosity.

The viscosity of ice cream mixtures is affected by the composition ofthe mixture including the contents of moisture and stabilizers,temperature and length of storage after manufacture. Specifically, theviscosity of ice cream is pseudo-plastic in nature meaning that as thesheer rate increases the viscosity decreases. The apparent viscosityalso decreases with time of applied sheer stress, a phenomenon known asthixotropy.

The disclosed invention contains viscous comestibles 120 in container110 which are a frozen and/or semi-frozen viscous comestibles maintainedat about −10 degrees Fahrenheit (F) to about +25 degrees F. Viscouscomestibles 120 maintained at about −10 degrees to +25 degrees F. may beconsumed from container 110 without delay in its viscous state, withoutwaiting for the product to soften from the effects of ambienttemperature, friction or another artificial heat source. Viscouscomestibles 120 can be ice cream, for example. Alternatively, theproduct can be heated by any suitable method to reduce the viscosity andprovide a more flowable result. In some embodiments, the disclosedinvention includes viscous comestibles 120 with a viscosity in the rangeof about 0 to 250,000 centiPoise (cP).

FIG. 1 through FIG. 3 show one embodiment of container 110 according tothe invention. FIG. 1 is a side view of container 110 according to theinvention. FIG. 2 is a side view of container 110 of FIG. 1 withcontainer cap 360 in a second position for dispensing viscouscomestibles 120. FIG. 3 is a side view of container 110 of FIG. 1 withcontainer cap 360 removed to show details of container body 310.Container 110 in this embodiment includes container body 310, containerbody nozzle 150, and container cap 360. Container body 310 has proximalend 112 and a distal end 114. Container body nozzle 150 is at proximalend 112 of container body 310 and includes nozzle opening 330 throughwhich viscous comestibles 120 are dispensed. Nozzle 150 in thisembodiment includes straw 212, and straw base 214 as well as nozzleopening 330. Straw 212 is used to dispense viscous comestibles 120 fromcontainer 110. Straw cap 369 is used to seal nozzle opening 330.

Container 110 as shown in FIG. 1 through FIG. 3 includes container cap360. Container cap 360 is movably coupled to container body 310 suchthat container cap 360 moves between at least two positions. Containercap 360 has a first position, shown in FIG. 1, where container cap 360is towards proximal end 112. When container cap 360 is in the firstposition it covers nozzle 150 as shown. Nozzle 150 is covered, andaccess to nozzle 150 and nozzle opening 330 is blocked by container cap360. This is the stored position of nozzle 150. In this way containercap 360 has a first position towards proximal end 112 where containercap 360 covers nozzle 150 in response to container cap 360 being in thefirst position.

Container cap 360 has a second position as shown in FIG. 2. FIG. 2 is aside view of container 110 with container cap 360 in the secondposition. Container cap 360 moves towards distal end 114 to placecontainer cap 360 in the second position. Moving container cap 360towards distal end 114 causes a portion of nozzle 150 to extend throughcontainer cap opening 358, exposing a portion of nozzle 150. In thisembodiment container cap 360 moving to the second position exposes straw212 of nozzle 150. Container cap 360 moves towards distal end 114,exposing straw 212 through container cap opening 358, until containercap 360 comes into contact with straw base 214 of nozzle 150. In someembodiments container cap opening 358 includes a tamper-proof seal, forexample, but not by way of limitation, a perforated foil or plastic sealor ring which will be broken when container cap 360 is moved towardsdistal end 114 for the first time. Straw 212 is exposed byre-positioning attached container cap 360 towards distal end 114 ofcontainer 110. This re-positioning action moves container cap 360 alongcontainer body 310 of container 110 towards distal end 114 whilesimultaneously causing straw 212 to break through the tamper-proofperforated circle at container cap opening 358 of container cap 360,thus exposing straw 212 through container cap opening 358 of containercap 360. In some embodiments this re-positioning is accomplished bytwisting container cap 360 along lip 115 (see FIG. 3) to move containercap 360 towards distal end 114. The twisting action can be a clockwisetwisting action in some embodiments, or in other embodiments thetwisting action can be counter-clockwise. In some embodiments actionsother than a twisting action are used to re-position container cap 360towards distal end 114 and expose a portion of nozzle 150.

In this way a portion of nozzle 150 extends through container capopening 358 in response to container cap 360 being in the secondposition. When container cap 360 is in the second position, straw 212 isexposed. Straw cap 369 can be removed from nozzle opening 330 andviscous comestibles 120 can be dispensed from container 110, such as bysucking on straw 212. In this way container cap 360 has a secondposition towards distal end 114 where straw 212 of nozzle 150 extendsthrough container cap opening 358 in response to container cap 360 beingin the second position.

Container cap 360 can be movably coupled to container body 310 in manydifferent ways. In some embodiments container cap 360 can be removedfrom container body 310. In some embodiments container cap 360 cannot beremoved from container body 310 once container cap 360 is coupled tocontainer body 310 during assembly. FIG. 3 shows a side view ofcontainer 110 with container cap 360 removed, showing lip 115 which inthis embodiment is used as a thread to move container cap 360 from thefirst position to the second position. Container cap 360 can be lockedin the first position for storage and sale of container 110. When aconsumer is ready to dispense viscous comestibles 120, container cap 360can be rotated to engage lip 115, which will pull container cap 360towards distal end 114, exposing straw 212 of nozzle 150.

Nozzle 150 can take many different shapes. In some embodiments nozzle150 does not include straw 212. In some embodiments nozzle 150 does notinclude straw base 214. In the embodiment of container 110 shown in FIG.1 through FIG. 3, nozzle 150 has straw 212 with a constant diameter forsucking viscous comestibles from container 110, and straw base 214 whichtapers from the smaller diameter of straw 212 to the larger diameter ofcontainer body 310. The shape and taper angle of straw base 214 isoptimized to make it easy to dispense frozen comestibles 120. Taperangle 154 of straw base 214 is designed to make it easy to suck viscouscomestibles 120 into the mouth. Taper angle 154 in the embodiment ofcontainer 110 shown in FIG. 1 through FIG. 3 is about 50 degrees, butangles between about 20 degrees and about 60 degrees can be used fortaper angle 154. The size and shape of straw 212 is designed for easydispensing of viscous comestibles 120 from nozzle opening 330. Inparticular embodiments the size of straw 212 is between one-half inchand three-quarters of an inch in diameter. This diameter makes it easyto suck viscous comestibles 120, including chunky or thick mixtures,from container 110. The diameter of straw 212 according to the inventioncan vary from about one-quarter inch to about one and one-quarter inchin diameter. The shape of straw 212 is round in some embodiments. Insome embodiments of container 110 the cross-sectional shape of straw 212is oval. In some embodiments the cross-sectional shape of straw 212 isdesigned to closely fit the mouth.

Nozzle 150 and container body 310 are formed as a single piece in someembodiments, as shown in FIG. 3. Straw base 214 and straw 212 of nozzle150 are integral to container body 310 in the embodiment shown in FIG. 1through FIG. 3. In other embodiments nozzle 150 including straw 212 andstraw base 214 can be manufactured as separate components from containerbody 310, and then later coupled to container body 310 during assemblyof container 110. In some embodiments straw 212 is separate from strawbase 214. In some embodiments straw base 214 is integral with containerbody 310, and straw 212 is a separate piece coupled to straw base 214.In some embodiments straw base 214 is flexible, allowing straw base 214to fold into container body 310 in a retracted position for storage (seeFIG. 4 through FIG. 6).

Distal end 114 of container 110 of FIG. 1 through FIG. 3 includesopening 335, plunger cap 320, and distal lip 122. Opening 335 is used toinsert plunger cap 320 into container body 310. Plunger cap 320 retainsviscous comestibles 120 within container body 310. Plunger cap 320 sealscontainer body 310 at distal end 114 so that comestibles 120 do not exitcontainer body 310 from distal opening 335. Plunger cap 320 fitsfrictionably within container body 310 so that plunger 320 can be movedfrom distal end 114 towards proximal end 112. In this way plunger cap320 is sealably, frictionably fit within container body 310. Whenplunger cap 320 is moved from distal end 114 towards proximal end 112,viscous comestibles 120 are dispensed from nozzle opening 330 and can beconsumed. Plunger 320 can be moved from distal end 114 towards proximalend 112 manually. When viscous comestibles 120 are dispensed fromcontainer 110 through nozzle opening 330 using suction, plunger cap 320moves towards nozzle opening 330 as viscous comestibles 120 aredispensed (see FIG. 6 for an illustration of the movement of plunger cap360 as viscous comestibles 120 are dispensed). This minimizes the amountof air that is allowed into container 110 as viscous comestibles 120 aredispensed. Plunger cap 320 utilizes plunger tip 325 to fit securely intostraw base 214 and straw 212 allowing maximum consumption of viscouscomestibles 120. As viscous comestibles 120 are sucked from container110, plunger cap 320 will move towards nozzle 150 due to the frictionalseal plunger cap 320 makes against container body 310. This makes iteasier to suck viscous comestibles 120 from container 110 because airdoes not need to enter container 110 to replace the volume of viscouscomestibles 120 extracted. This also keeps viscous comestibles 120fresher and less contaminated because the amount of air that enterscontainer 110 will be minimized and therefore contact between air andviscous comestibles 120 will be minimized.

Distal lip 122 is used to retain plunger cap 320 within container body310. Plunger cap 320 can be initially inserted through distal opening335 by mis-shaping it slightly. Once inserted, when container body 310is filled with viscous comestibles 120, comestibles 120 will pushplunger cap 320 towards distal opening 335 until plunger cap 320encounters distal lip 122, at which point plunger cap 320 will stopmoving towards distal opening 335 and container body 310 is full. Oralternatively, plunger cap 320 can be placed at distal opening 335 priorto filling container 110 with viscous comestibles 120, where again,distal lip 122 retains plunger cap 320 within container body 310 duringthe filling process.

FIG. 4 through FIG. 6 show an additional embodiment of container 110according to the invention, where container 110 includes container body310 and container body nozzle 150. Nozzle 150 includes straw 212, strawbase 214, and nozzle opening 330. In the embodiment of container 110according to the invention shown in FIG. 4 through FIG. 6, lid 361 isused instead of container cap 360. It is to be understood that in someembodiments of container 110, container cap 360 as shown in FIG. 1through FIG. 3 is used with container 110 shown in FIG. 4 through FIG. 6instead of lid 361.

FIG. 4 is a side view of one embodiment of container 110 according tothe invention. FIG. 5 is a side view of container 110 of FIG. 4 with lid361 removed. FIG. 6 is a side view of container 110 of FIG. 4 with strawbase 214 extended. In this embodiment of container 110, container body310 includes proximal end 112 and distal end 114. Nozzle 150 is atproximal end 112 of container body 310. Nozzle 150 includes flexiblestraw base 214 coupled to container body 310 proximal end 112, and straw212 coupled to flexible straw base 214 of nozzle 150. Nozzle opening 330is at the proximal end of straw 212 for dispensing viscous comestibles120. Nozzle 150 is made such that straw 212 has an extended position anda retracted position. The retracted position of straw 212 is shown inFIG. 4 and FIG. 5. The extended position of straw 212 is shown in FIG.6. Straw base 214 in this embodiment is flexible so that straw 212 canbe pushed into container body 310 by folding flexible straw base 214into container body 310 as shown in FIG. 4 and FIG. 5. Straw 212 is inthe refracted position when flexible straw base 214 is folded intocontainer body 310. When straw 212 is in the refracted position, strawbase 214 is folded into container body 310, and straw 212 is mostlycontained within nozzle 150 and container body 310, as shown in FIG. 4and FIG. 5. Lid 361 is coupled to nozzle 150 to cover nozzle opening 330and retain straw 212 in the un-extended position. FIG. 4 shows container110 according to the invention with straw 212 in the refracted positionand lid 361 coupled to nozzle 150 to cover straw 212, straw base 214,and nozzle opening 330. Lid 361 prevents straw 212 from moving to theextended position when lid 361 is coupled to nozzle 150.

FIG. 5 shows a side view of container 110 of FIG. 4 with lid 361removed. In this condition straw 212 is exposed and can be grasped withthe fingers and pulled to place straw 212 in the extended position asshown in FIG. 6. FIG. 6 is a side view of container 110 of FIG. 4 withlid 361 removed and straw 212 in the extended position for dispensingviscous comestibles 120. Once straw base 214 is in the extended positionas shown in FIG. 6, straw 212 can be used to suck out viscouscomestibles 120 from container body 310 through nozzle opening 330. FIG.6 also shows how plunger cap 320 moves through container body 310 fromdistal end 114 to proximal end 112 in direction 108 as viscouscomestibles 120 are dispensed.

A feature of container 110 in some embodiments is that plunger interiorsurface contour 322 of plunger cap 320 mimics the interior surfacecontour of nozzle 150. Mimicking the surface contour means that the twosurfaces have shapes that nest closely together. For instance, if theinterior surface contour of nozzle 150 is shaped in general like atruncated cone and plunger cap 320 as the same cone—mimicking the nozzle150 shape—with a rounder tip, when the two surfaces are moved togetherviscous comestibles 120 is pushed out nozzle opening 330 completely,with little left behind. This allows all of viscous comestibles 120within container 110 to be dispensed. When plunger cap 320 is movedfully towards nozzle 150, the nozzle 150 interior surface contour andplunger interior surface contour 322 mate closely, with little to nospace left between them for comestibles 120. As much as possible ofviscous comestibles 120 is dispensed through nozzle opening 330, withlittle wasted comestibles 120 left behind in container 110.

Straw 212 of nozzle 150 provides an easy method for extracting viscouscomestibles 120 from container 110. Most people are familiar withsucking edible contents through a straw and so this embodiment ofcontainer 110 will provide a familiar method to extract the contents.When integral straw 212 is attached to container body 310, straw 212will not be lost or separated from container 110, and can be retractedwithin container body 310 for later use if the contents are not fullyconsumed right away. Flexible straw base 214 can allow multipleextensions and retractions of straw 212. In some embodiments straw 212can be slidably attached to flexible straw base 214, allowing strawportion 212 to extend further into container body 310.

Straw 212 has a diameter large enough to allow easy suction of viscousor chunky viscous comestibles 120 from container 110. In a particularembodiment the size of straw 212 is from one-half inch to three-quartersof an inch in diameter. This is larger than the diameter of a typicalstraw. This provides a straw 212 diameter and nozzle opening 330 largeenough to allow the higher viscosity frigid products to be efficientlyextracted by suction out of container 110. The larger opening alsoallows easy extraction of lumped contents such as nuts, fruit, chunks,candy, granola, and similar contents included in viscous comestibles120. In some embodiments straw 212 has a diameter in the range ofone-quarter inch to one and one-quarter inch in diameter. Straw 212 maybe round in cross-section or may have a shape such as an oval or othersuitable shape designed to substantially match the contours of straw 212to more closely fit the contours of the consumer's mouth for a bettersealing action, especially that of young children.

Lid 361 is provided for enclosing nozzle opening 330 to substantiallyprevent spillage. Lid 361 may or may not be sealable to container 110 ornozzle 150, but may serve to provide an isolation means wherebycontaminants are substantially prevented from entering nozzle opening330. Lid 361 is repeatably couplable to nozzle 150 in some embodiments.In some embodiments lid 361 is screwed onto nozzle 150. In someembodiments lid 361 may be snapped onto nozzle 150. In the embodimentshown in FIG. 4 through FIG. 6, lid 361 is coupled to flexible strawbase 214 of nozzle 150. In this embodiments lid 361 prevents straw 212from moving to the extended position by preventing straw base 214 fromunfolding from inside container body 310.

In some embodiments lid 361 is tamper-proof. Lid 361 being tamper-proofcan be implemented in many different ways. A tamper-proof lid generallymeans one that has means whereby removing the lid or breaking the sealof the lid can be detected. For example, tamper-proof lid 361 caninclude a perforated seal that is broken when lid 361 is removed orrepositioned, similar to sport drink bottles. Tamper-proof lid 361 caninclude a tamper-proof tab. Tamper-proof lid 361 can alternativelyinclude a straw cap 369 (see FIG. 1) that covers nozzle opening 330.Once the seal is broken and straw 212 is exposed, the consumer can thenremove straw cap 369 so comestibles 120 can safely be consumed. Atamper-proof lid 361 is used to enable the consumer to be able to detectif container 110 has been opened after initial sealing of container 110.Any of the methods mentioned and shown herein or other methods can beused to make lid 361 tamper-proof

In some embodiments container cap 360 as shown in FIG. 1 through FIG. 3is used with container 110 as shown in FIG. 4 through FIG. 6. In thisembodiment container cap 360 would have two positions, one positiontowards proximal end 112, similar to what is shown in FIG. 1, wherecontainer cap 360 would cover nozzle 150. In the second position towardsdistal end 114, container cap 360 would expose straw 212 of nozzle 150,which could then be pulled into an extended position to dispense viscouscomestibles 120.

In some embodiments container 110 includes dispensing ledge 140.Dispensing ledge 140 is used for an alternate method of dispensingviscous comestibles 120 from container 110 as will be discussed later inconnection with FIG. 11.

FIG. 7 through FIG. 9 show additional embodiments of container 110according to the invention, where container 110 includes lid 362. In theembodiments shown in FIG. 7 through FIG. 9, container 110 includescontainer body 310, and container body nozzle 150 at proximal end 112 ofcontainer body 310. Nozzle 150 includes straw 212, straw base 214, andnozzle opening 330. Lip 115 is used to retain lid 362 on container body310. Lid 362 includes protrusion 366 and tamper-proof seal 364.Protrusion 366 fills nozzle opening 330 when lid 362 is attached tocontainer body 310. Protrusion 366 helps to center lid 362 when lid 362is being snapped onto lip 115 of container body 310. Protrusion 366 alsohelps keep nozzle opening 330 clear. Tamper-proof seal 364 provides anindication as to whether lid 362 has been removed from container body310. Tamper-proof seal 364 helps seal lid 362 onto container body 310.Lid 362 cannot be removed from container body 310 without visiblymodifying tamper-proof seal 364. Tamper-proof seal 364 can be removed bythe user of container 110 at first use to make removal of lid 362easier. FIG. 7 through FIG. 9 show how the height H₁ of nozzle 150 andthe width W₂ of straw 212, and the height H₂ of lid 362 can be varied toprovide different relative sizes of nozzle 150 and lid 362.

FIG. 7 shows a side view of an embodiment of container 110 where widthW₁ of container body 310 is about 2.35 inches. Nozzle 150 height H₁ isabout 0.75 inches, and straw 212 width W₂ is about 1.0 inches. Lid 362width W₃ is about 1.5 inches and lid 362 height H₂ is about 0.825inches. In this embodiment straw 212 of nozzle 150 is relatively wideand short, with a relatively wide nozzle opening 330. Lid 362 isrelatively short to fit over nozzle 150. The embodiment shown in FIG. 7is suited for lumped viscous comestibles 120 and for individuals whichprefer a wider nozzle opening 330. This embodiment is also suitable forlower viscosity comestibles 120, which are less likely to spill fromrelatively wide nozzle opening 330.

FIG. 8 shows a side view of an embodiment of container 110 where widthW₁ of container body 310 is about 2.35 inches. Nozzle 150 height H₁ isabout 1.0 inches, and straw 212 width W₂ is about 0.75 inches. Lid 362width W₃ is about 1.5 inches and lid 362 height H₂ is about 1.125inches. In this embodiment straw 212 of nozzle 150 is longer andnarrower than the embodiments shown in FIG. 7, with a medium nozzleopening 330. Lid 362 is longer to fit over nozzle 150.

FIG. 9 shows a side view of an embodiment of container 110 where widthW₁ of container body 310 is about 2.35 inches. Nozzle 150 height H₁ isabout 1.25 inches, and straw 212 width W₂ is about 0.50 inches. Lid 362width W₃ is about 1.5 inches and lid 362 height H₂ is about 1.375inches. In this embodiment straw 212 of nozzle 150 is longer andnarrower than the embodiments shown in FIG. 7 and FIG. 8, with arelatively narrow nozzle opening 330. Lid 362 is longer to fit overnozzle 150. The embodiment shown in FIG. 9 is suitable for viscouscomestibles 120 with no lumped contents or small lumps, and is suitablefor use by individuals who prefer a relatively narrow straw 212. Thisembodiment is also suitable for higher viscosity comestibles 120.

In some embodiments of container 110 the specific values of W₁, W₂, W₃,H₁, and H₂ are different than those shown in FIG. 7 through FIG. 9. Itshould be understood that these values can be varied to suit theparticular type of viscous comestibles 120 being dispensed and thetarget consumer.

Container 110 can comprise substantially unbreakable plastic. Or, insome embodiments, container 110 comprises paper material or other suchsuitable material or combination of materials. Plastic is preferredsince it is durable, cost-efficient to manufacture and because it willnot break if container 110 is dropped. In this manner, container 110 iseffectively safe for use by children and adults in many conditions. Thuscontainer 110 comprises a sanitary means to contain and dispense liquidsand solids of various consistencies.

Container 110 may be a single use system or a multiple use system. Insome embodiments lid 361or lid 362 may be snapped back on to containerbody 310 to reseal container 110. In other embodiments, straw cover 369may be used cover nozzle opening 330 and reseal container 110. Afteruse, plunger cap 320 can be removed from container body 310 from distalopening 335 and both components cleaned for re-use or container 110 maybe disposed of if used as a single-use system.

FIG. 10 shows one method of dispensing viscous comestibles 120 fromcontainer 110 for consumption by consumer 105. Viscous comestibles 120can be sucked from container 110 through nozzle opening 330 into theconsumer's mouth. Nozzle opening 330 preferably comprises asubstantially larger circumference than a conventional straw, therebyallowing the higher viscosity frigid products to be efficientlyextracted by suction out of container 110. The larger opening alsoallows easy extraction of lumped contents such as nuts, fruit, chunks,candy, granola, and similar contents included in viscous comestibles120. Nozzle 150 may be round or may additionally comprise at least onenovel shape such as an oval or other suitable shape designed tosubstantially match the contours of nozzle 150 to more closely fit thecontours of the consumer's mouth for a better sealing action, especiallythat of young children. The increased sealing effect substantiallyincreases the suction force, thereby permitting higher viscosityproducts to be drawn up and consumed from container 110. Nozzle opening330 typically has a larger diameter than a typical straw, but can stillfit comfortably in the mouth of a consumer. Nozzle opening 330 can havea shape that is round in some embodiments, or nozzle opening 330 can beoval-shaped in some embodiments. In other embodiments nozzle opening 330can have other shapes. Often nozzle opening 330 has an opening that isbetween one-quarter inch in diameter, which is 0.049 inch surface areaand one and one-quarter inch in diameter, which is 1.23 inch surfacearea. This range is large enough to allow the more viscous product to besucked from container 110 with minimal effort while being small enoughto prevent spillage. This is because even at its largest diameter nozzleopening 330 has a smaller diameter than container body 310, as in theembodiments illustrated. This helps should container 110 tip on its sideat a time when viscous comestibles 120 are less viscous. In this caseviscous comestibles 120 will not spill due to the narrowing portion ofnozzle 150.

FIG. 11 shows another way in which viscous comestibles 120 can bedispensed from container 110. This method uses press 410 and ledge 140of container body 310. FIG. 11 shows a perspective view of the variouscomponents of press 410 being used to dispense viscous comestibles 120from container 110. Dispensing ledge 140 serves to assist functionalityof suction cup container 110 in the following ways: should a consumerdesire a traditional soft serve, container 110 may be placed withproximal end 112 facing down on press 410, with container 110 resting ondispensing ledge 140. Viscous comestibles 120 are dispensed into cone418 by pressing down on container body 310 distal end 114 with plunger412. Dispensing ledge 140 preferably allows container 110 to have dualuses, firstly allowing it to be dispensed as a soft serve using press410, or with nozzle 150 and straw 212, viscous comestibles 120 can bedispensed by suction means employed by the consumer. In some embodimentscontainer 110 has multiple dispensing ledges. In some embodiments theseledges are different diameters to allow suction cup container 110 to beused with different types of presses.

FIG. 12 illustrates a method 440 of containing viscous comestiblesaccording to the invention, where method 440 includes several steps.Method 440 includes step 442 of attaching a container cap to a containerbody such that the container cap has at least two positions: a firstposition where the container cap covers a container body nozzle, and asecond position where a straw portion of the container body nozzleextends through a container cap opening in the container cap. Method 440also includes step 444, testing that the container cap is able to moveto each of its at least two positions. Method 440 also includes step446, inserting viscous comestibles into the container body through anozzle opening in the container body nozzle. Method 440 also includesstep 448, locking the container cap in the first position.

Method 440 can include many other steps. In some embodiments method 440includes the step of sealing the container cap opening with atamper-proof seal. Method 440 can also include the step of inserting aplunger cap into the distal end of the container body. In someembodiments method 440 includes the step of sealing the nozzle openingwith a straw cap. Method 440 can also include the step of pulling thestraw portion into an extended position.

A method of dispensing viscous comestibles according to the invention isalso disclosed, the method comprising a step of selecting a flavor ofviscous comestibles stored in a container, a step of exposing a straw byre-positioning a container cap, and a step of dispensing the viscouscomestibles by utilizing the exposed straw. In some embodiments, themethod of dispensing viscous comestibles can include many other steps,such as discarding the container once it is empty. In other embodimentsthe method of dispensing viscous comestibles can include cleaning thecontainer for re-use.

A method of using a container of viscous comestibles is disclosed whichincludes the step of selecting a flavor of viscous comestibles stored ina container, the step of removing a lid from the container, and the stepof extending a straw attached to the container body to dispense theviscous comestibles. The method of using a container of viscouscomestibles can include many other steps.

The embodiments and examples set forth herein were presented in order tobest explain the present invention and its practical application and tothereby enable those of ordinary skill in the art to make and use theinvention. However, those of ordinary skill in the art will recognizethat the foregoing description and examples have been presented for thepurposes of illustration and example only. The description as set forthis not intended to be exhaustive or to limit the invention to theprecise form disclosed. Many modifications and variations are possiblein light of the teachings above without departing from the spirit andscope of the forthcoming claims.

1. A container for viscous comestibles comprising: a container body witha proximal end and a distal end; a nozzle at the proximal end, whereinthe nozzle comprises a nozzle opening and a straw having a straw cover;and a plunger cap, wherein the plunger cap sealably, frictionably fitswithin the container body, wherein the plunger cap moves towards thenozzle opening in response to suction applied to the nozzle opening; alip at the distal end of the container, wherein the lip protrudes intothe container interior from an inner surface of the container body, andwherein the lip retains the plunger cap within the container body andsaid lip is an integral molded part of the container body
 2. Thecontainer of claim 1 wherein the straw is between one-half inch andthree-quarters of one inch in diameter
 3. The container of claim 1wherein the straw is oval-shaped.
 4. The container of claim 1 whereinthe straw cover is tamper-proof.
 5. A container for viscous comestiblescomprising: a container body with a proximal end and a distal end; anozzle at the proximal end, the nozzle comprising: a rigid straw basecoupled to the container body proximal end; a straw having a straw covercoupled to the rigid straw base; and a nozzle opening in the straw fordispensing the viscous comestibles, wherein the distal end moves towardsthe proximal end in response to dispensing the viscous comestiblesthrough the nozzle opening; a plunger cap, wherein the plunger capsealably, frictionably fits within the container body, wherein theplunger cap moves towards the nozzle opening in response to suctionapplied to the nozzle opening; and a lip at the distal end of thecontainer, wherein the lip protrudes into the container interior from aninner surface of the container body, and wherein the lip retains theplunger cap within the container body and said lip is an integral moldedpart of the container body
 6. The container of claim 5 wherein the strawis between one-half inch and three-quarters of one inch in diameter. 7.The container of claim 5 wherein the straw is oval-shaped.
 8. Thecontainer of claim 5 wherein the straw cover_is tamper-proof.